Piacenza-style cold cuts with chisola (focaccia bread with crackling)

For the chisola: Knead together the yeast, sugar, oil and flour. Add the salt and knead again to form a small roll and allow to rest.

In the meantime, in another frying pan sauté the coarsely chopped onion and crackling, also coarsely chopped up. Allow to cool.

Take the dough and begin to knead again, incorporating the crackling. Use the dough thus obtained to form small balls and allow to prove until doubled in size (about an hour). Bake for 15/20 minutes at 190°C until golden.

Preparation method:

For the chisola: Knead together the yeast, sugar, oil and flour. Add the salt and knead again to form a small roll and allow to rest.

In the meantime, in another frying pan sauté the coarsely chopped onion and crackling, also coarsely chopped up. Allow to cool.

Take the dough and begin to knead again, incorporating the crackling. Use the dough thus obtained to form small balls and allow to prove until doubled in size (about an hour). Bake for 15/20 minutes at 190°C until golden.